INGREDIENTS
2 tbsp
olive oil
1 cup
chopped onion
2 1/2 cups
chopped peeled Pink Lady apple (about 1 pound)
1 tbsp
curry powder
1 1/2 tsp
grated peeled fresh ginger
1 tsp
ground cardamom
1
garlic clove, chopped
3 1/2 cups
chopped peeled parsnip (about 1 1/2 pounds)
4 cups
fat-free, lower-sodium chicken broth
1 cup
apple cider
1/2 tsp
salt
1/8 tsp
freshly ground black pepper
8 tsp
crème fraîche